Paleo Scrambled Eggs with Herbs

Paleo Scrambled Eggs with Herbs
Preparation time
5 mins
Cooking time
5 mins
Difficulty
easy
Serves
3 people
Lunch

Paleo Scrambled Eggs with Herbs

Eggs became very important part in our low-carb high-protein healthy clean diet and not just because you can whip up a delightful dish in no time at all, also since they have so many health benefits. By the way, any egg dish (without flour and sugar of course) is wonderful when you are watching your carbohydrate intake and makes them an ideal and nutritious breakfast.

On the weekends there is so much to do in Santa Barbara and we definitely wanted to spend more time outdoors and less time in the kitchen so Scrambled Eggs are just the thing for a satisfyingly balanced yet quick breakfast. For the full breakfast experience, serve these healthy Paleo Scrambled Eggs with Herbs on Paleo Bread or Gluten-Free Whole Wheat Walnut Olive Bread. We think the cavemen would have jumped for joy to have such a wonderful meal with buttery fluffy eggs, wilted spinach, and fresh herbs!

Print

Paleo Scrambled Eggs with Herbs

Scale

Ingredients

  • 6 Large Organic Eggs – room temperature
  • Pinch of Himalayan Salt
  • Dash of White Pepper – Freshly ground
  • Pinch of Curry Powder
  • 1 Tbsp Organic Grass-fed Butter
  • 2 oz Baby Spinach – washed and dried
  • Fresh Oregano Leaves – finely chopped
  • Fresh Dill – roughly chopped
  • Italian Parsley – roughly chopped

Instructions

  1. Crack the eggs into a medium glass bowl and sprinkle in the Himalayan salt, white pepper and Curry powder. (you can omit the curry or substitute with a pinch of mild Hungarian Paprika powder). Gently whisk together.
  2. In a large nonstick saute pan heat half of the butter over medium-high and add the baby spinach leaves. Wilt the spinach leaves for one minute then lower the heat to low.
  3. Add the leftover butter, let it melt and pour in the egg mixture.
  4. Cook eggs by stirring constantly with a spatula, until the mixture begins to set. Gently stir and fold several more times until the eggs thicken and form large curds for about 3 to 4 minutes.
  5. Serve immediately over a thin slice of Paleo Bread and garnish with plenty of fresh herbs. Or you can use Gluten-Free Whole Wheat Walnut Olive Bread if you prefer.
Rate this post

Recomendet

2 comments

  1. legenrecipes said on April 18, 2016 Reply
    Thank you!
  2. Max said on April 18, 2016 Reply
    MY SUGGESTION: Add a splash of vinegar.

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

*
*